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Preparation

Cut 40 rounds from bread slices with cutter, then brush 1 side of each round with butter and bake on a large baking sheet until pale golden, about 8 minutes. (Leave toasts on baking sheet.)

Preheat broiler.

Finely grate Parmigiano-Reggiano using rasp (you will have about 1 cup). Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then top each toast with 1 teaspoon cream cheese mixture and sprinkle with Parmigiano-Reggiano. Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.

Cooks' notes:

· Toasts can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. · Cream cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

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Recent Reviews

Very tasty, I used toasted baguette rounds instead. Great recipe and very easy to make.

marian123 from Aventura, FL /

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always a hit at my annual christmas party. i never use scallions and rarely use sherry. i also mix the parm rather than sprinkling on top.
like the person from norfolk says, don't forget them! i always end up having an extra crispy first batch because i always forget.
cutting the bread with a cute cookie cutter is also a nice touch. looks/tastes like more work than it is.

james82 from landover hills, md /

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Skip the toasts--this is a great dip for crackers, to fill celery or endive leaves, on bagel chips, whatever. I used reduced fat, whipped cream cheese and that made blending even easier. Super yummy! Might add some sun-dried tomatoes next time, esp if I don't have the roasted red peppers on hand.

edanos from Chicago /

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Have made this recipe so many times and always get raves. Don't add the sherry because one of my group is AA. It is delicious.